2 for 1 – roast chicken and chicken chow mein

roast chicken 2 for 1

Cook once and get two meals. Meal one is roast chicken served with vegetables and potatoes. Meal 2 is chicken chow mein which you can make using the leftover chicken and it’s a meal in minutes on day two!

Approx price: £11.25 or £1.40 per portion

Serves: 8

Total time: 210 mins


  • 4 kg chicken (2 med-large chickens or 1 extra large chicken)
  • 4 onions
  • 1 lemons
  • 1 orange
  • 1  fresh thyme (or 2 tablespoons dried)
  • 3 tablespoon Sunflower oil
  • 50 g plain flour
  • 500 mls chicken stock
  • 0.5 teaspoon gravy browning (optional)
  • 1 sweet red pepper (de-seeded and sliced)
  • 1 sweet yellow pepper (de-seeded and sliced)
  • 4 cloves garlic (peeled and diced finely)
  • 1 piece root ginger (or 2 ginger paste)
  • 1 tablespoon oyster sauce (or 1 tsp fish sauce)
  • 2 tablespoon low sodium soy sauce
  • 200ml water
  • 400g egg noodles (cooked)


  • Preheat oven: 350ºF – 180ºC – Gas Mark 4 – Moderate

Meal 1 – Roast Chicken

  • Without peeling two onions, cut each in half. Place two halves of the onion and half the lemon, lime, orange and thyme on a roasting tin.
  • Insert the rest of the onions, lemon, lime, orange and thyme into the cavity of the chicken and place the chicken on top.
  • Brush the surface of the chicken with oil. Shake the cracked pepper over the oil. Cover in foil and place in the oven for 40 minutes per kg. Remove the foil 30 minutes before end of the cooking time to create a rich golden brown surface.
  • Remove the onions, thyme and fruit from chicken cavity and roasting tin. Remove the chicken from the tin.
  • To make the gravy, remove as much fat as possible from the sediments in the roasting tin. Use a slotted spoon or kitchen paper.
  • Place 2 tblsp of plain flour into the roasting tin with the sediments. Stir carefully, add 500mls of the water the vegetables were cooked in or use chicken stock, alternatively add chicken stock, making sure that the liquid is well stirred into the thickened sediments.
  • Place the roasting tin on the hob and stir continuously until the gravy thickens. Add a drop or two of gravy browning if the gravy is too pale. Stir in. Taste and season as required.
  • Strain the gravy, serve with the sliced chicken, roast winter vegetables and a green vegetable of your choice.

Meal 2 – Chicken Chow Mein (20 minutes)

  • Heat oil in a frying pan or wok. Fry diced onions until soft but not brown, add peppers, garlic. Stir for 2-3 minutes Add chicken, fry gently, stirring occasionally. Add ginger, soy, oyster and the water.
  • Stir very gently. Heat through for 10 minutes.
  • Add more water if required. There should be a small amount of liquid.
  • Add the cooked noodles to the vegetables and chicken and stir well. Serve on warm plates or bowls.
  • Reheat any leftover vegetables and serve with chicken chow mein or make into soup.